June 3, 2018 - 8:53am
Tartan Bread using 20% Gray Flour
Last night I made six loaves of Tartine. Four, using the basic formula, I bake last night after a three hour rise. Two of them I added rosemary and sautéed shallots.
Two of them I started a little later and refrigerate overnight for a morning bake. Those two had 20% gray flour, 10% whole wheat, and 70% bread flour.
This is the 3 hour bake without gray flour
This is the overnight gray flour bake
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They look delicious! What is gray flour though?
It is a flour used by Poilane in Paris.
https://en.wikipedia.org/wiki/Lionel_Poilâne
Oh wow never heard of it. That's a very interesting sounding product!
I bought it at Poilane's store in Paris year's ago. Dragging back a five pound bag in my luggage. :-)
I just asked my husband, "Do we need to go back to Paris when that bag is empty?"
famous.
I think the original Poilane recipe was something like 1,350 g of flour with 950 g of it High extraction wheat and 400 g of it high extraction spelt, with 15% pre-fermented mixed flour levain at 100% hydration and 75% hydration overall with 2% sea salt made into one loaf made entirely by hand and baked in a WFO a real artisan loaf rarely seen tiday! If you make it with North America flour you would probably want the hydration to be about 78% to make it equivalent in feel to French flour.
I do like your choice of flour just as much though, maybe even better and the outcome is just about as good as it gets.
Happy baking
Thanks!
really a lovely bake. and I bet those 6 loaves are gone in a flash! yum!
Leslie
One is now mostly gone. The rest are ensconced in my deep freezer waiting for their turn at the table!
Those loaves have the characteristic Tartine look for sure...beautiful bold bake, lacy open crumb, crispy looking crust! Beautiful bread Gwen, well baked!
Thanks!!!!
But where's the tartan?
Ha-ha!